End of Summer Quinoa Salad with Sweet Curry Vinaigrette

Ingredients

• FOR THE SWEET CURRY VINAIGRETTE:
• ⅓ cups Honey
• ⅓ cups Extra Virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Grated Yellow Onion
• 2 cloves Garlic, Minced
• 2 teaspoons White Wine Worcestershire Sauce
• 1 teaspoon Curry Powder
• ¼ teaspoons Salt
• ¼ teaspoons Freshly Ground Black Pepper
• FOR THE QUINOA SALAD:
• 1 cup Quinoa, Cooked According To Package Directions, Drained And Cooled
• 2 Large Carrots, Peeled And Sliced Thinly Into Coins
• 2 ears Raw Sweet Corn, Kernels Cut
• 1 cup Halved Grape Tomatoes
• 1 English Cucumber, Halved Lengthwise And Then Cut Into ¼-inch Slices
• 1 Large Yellow Squash, Halved Lengthwise And Then Cut Into ¼-inch Slices
• 1 Large Red Bell Pepper, Chopped
• 1 teaspoon Minced Fresh Thyme Leaves

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